Add ingredients in the order the manufacturer of your machine reccomends. Use the dough setting ( I know, I know but I don’t like to leave anything assumed in giving a recipe).

When you’re dough cycle is finished, remove dough and place into a lightly oiled, 1 quart glass bowl. Seal the bowl with clear food wrap; seal air tight. (The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become.) Place the bowl in the refrigerator overnight covered airtight.

ABOUT 2 HOURS BEFORE YOU’RE READY TO ASSEMBLE YOUR PIZZA, remove the dough from the refrigerator. Using a sharp knife to divide into 2 equal portions. Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching and rolling. Place the newly formed dough balls in a glass casserole dish, space far enough apart to allow for each to double in size. Seal the top of the dish airtight with clearfood wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

Roll out the dough to a 9” diameter. IMPORTANT!! MUST PRE-HEAT PIZZA STONE IN 500° OVEN FOR ONE HOUR. Dust your pizza peel with cornmeal. Place dough on the peel and assemble your pizza with your toppings. Carefully transfer your pizza to the pizza stone. Cooks in under 10 minutes…..watch carefully.

After the crust….this is a cinch!! Brush one tablespoon of olive oil on each pizza. Top with shredded mozzarella and crisp, crumbled, bacon and more mozzarella…then tomato slices. Bake til center is bubbly 8 to 10 minutes (WATCH CAREFULLY). Remove and cut pizzas into slices. Top with lettuce mixed with one tablespoon mayo.